This Lemon Cream Cheese Dump Cake is a sunshine-filled dessert that brings together the tang of lemon pie filling, the creamy richness of cream cheese, and the buttery crunch of cake mix. It’s a no-fuss, no-mixer-required kind of treat that’s perfect for parties, potlucks, or just a cozy evening when you want something sweet without the hassle. The “dump cake” method means you layer everything right into the baking dish—no bowls, no beating, no stress. As it bakes, the ingredients meld into a golden, gooey, cheesecake-meets-cobbler hybrid that’s pure magic.
Whether served warm with a scoop of vanilla ice cream or chilled with a dollop of whipped cream, this dessert is a guaranteed hit. And the best part? You only need four ingredients and about 10 minutes of prep time. It’s the kind of recipe that feels like cheating—but tastes like victory.
🧾 Ingredients:
- 1 (16 oz) can lemon pie filling
Bright, tangy, and the base of all that lemony goodness. - 1 (15 oz) box yellow cake mix
Provides the buttery, crumbly topping that holds everything together. - 4 oz cream cheese, cubed
Adds creamy pockets of richness throughout the cake. - ½ cup unsalted butter, sliced thin
Melts into the cake mix to create a golden, crispy crust.
Optional toppings:
- Vanilla ice cream 🍨
- Whipped cream
- Fresh berries or lemon zest for garnish
👩🍳 Instructions:
- Preheat the oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish with butter or nonstick spray. You can also use a 9×13-inch dish for a thinner layer and more servings.
- Layer the lemon pie filling evenly across the bottom of the dish. Use a spatula to spread it into the corners so every bite gets a burst of lemon.
- Sprinkle half of the dry cake mix directly over the pie filling. Don’t stir—just let it sit like a sandy blanket.
- Dot the cream cheese cubes evenly across the cake mix layer. These will melt into creamy pockets as the cake bakes, giving it that cheesecake-like texture.
- Add the remaining cake mix over the cream cheese. Again, no mixing—just sprinkle and spread gently.
- Top with butter slices, arranging them in a single layer to cover as much of the surface as possible. This step is key: the butter melts into the cake mix, creating a golden crust and helping everything bake evenly.
- Bake for 35–40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out mostly clean. The edges should be bubbling and the cream cheese slightly caramelized.
- Cool for 15–20 minutes before serving. This allows the layers to set and makes it easier to scoop.
🍽 Serving Suggestions:
- Serve warm with a scoop of vanilla ice cream for a creamy contrast.
- Chill and serve with whipped cream and fresh berries for a refreshing twist.
- Sprinkle with powdered sugar or lemon zest for a festive finish.
💡 Tips & Variations:
- Want extra tang? Add a tablespoon of lemon zest to the pie filling before layering.
- For a tropical twist, swap lemon pie filling with pineapple or mango filling.
- Feeling indulgent? Add white chocolate chips between the layers for a sweet surprise.
- Make it sugar-free by using sugar-free pie filling and cake mix—your guests won’t even notice.
This cake is a celebration in a pan—bright, creamy, and unapologetically easy. It’s the kind of dessert that disappears fast at gatherings, and leaves people asking, “Who made this?” So go ahead, My—make it yours, and let the compliments roll in 💛
Want to brainstorm a tropical variation next? I’ve got ideas that’ll make your kitchen smell like a beachside bakery.